Best Basic Crêpes
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This recipe makes 16 crepes servings
Nutritional Info |
|
|---|---|
| Per crepe: about | - |
| cal | 93 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 0 |
| chol | 56 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 5 |
| folate | 13 |
Classic crêpes are a cinch to make. They offer great versatility in a party setting because they can be used in sweet or savoury recipes and served either warm or chilled.
Ingredients
- 1-1/3 cups all-purpose flour
- 1/4 tsp salt
- 4 eggs
- 1-1/2 cups milk
- 1/4 cup salted butter, melted
Preparation
In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain into bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Appetizers; Flour; Eggs; Milk; Skillet; Make-Ahead;
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